Quantitative expression of mixed taste of amino acids using multichannel taste sensor

Kiyoshi Toko, Tomomi Nagamori

研究成果: ジャーナルへの寄稿学術誌査読

10 被引用数 (Scopus)

抄録

Amino acids with different functional group show different taste such as bitterness, sweetness and umami. Some of them elicit complicated mixed taste; e. g., L-methionine tastes bitter and sweet simultaneously. A multichannel taste sensor using lipid membranes was applied to amino acids. It was shown that bitter amino acids such as L-tryptophan have response electric patterns similar to a typical bitter substance, quinine, that belongs to alkaloids. The response pattern for L-methionine was found to be similar to that for a mixed solution composed of a sweet amino acid (L-alanine) and bitter amino acid (L-tryptophan). These results agreed quantitatively with human sensory evaluations.

本文言語英語
ページ(範囲)528-531
ページ数4
ジャーナルIEEJ Transactions on Sensors and Micromachines
119
11
DOI
出版ステータス出版済み - 1999

!!!All Science Journal Classification (ASJC) codes

  • 機械工学
  • 電子工学および電気工学

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